How it's used
Soak from dry, blend very smooth with rice and ferment for dosa; this recipe deliberately does not use ready-cooked pulses.
Legumes
urad dal
Small split black gram, usually sold skinned and pale, that gives fermented dosa batter its lift and crispness.
- Usual recipe measure
- Usually measured in g
- Recipes using this ingredient
- 1 recipe shown
Your kitchen
Do you usually keep this?
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
In the kitchen
Substitutes
no close substitute for fermented dosa batter
Pairs well with
Blending after soaking traps air, while fermentation develops flavour and helps the batter spread into a crisp, lacy dosa.
Try it in the kitchen
Recipes that use urad dal
Nutrition notebook
What 100 g contributes
Nutrition summary
At a glance
Higher inFibre
Calories
278kcal
36% cal
Protein
25.2g
58% cal
Carbs
40.7g
5% cal
Fat
1.6g
Small numbers, big impact
Everyday essentials
Fibre18.30g
Vitamin B120.00ฮผg
Vitamin D0.00ฮผg
Iodine0.00ฮผg
Iron0.00mg
Zinc0.00mg
Calcium0.00mg
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.